Easy Roasted Chickpeas
on Feb 16, 2017, Updated Aug 22, 2024
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Easy Roasted Chickpeas are a great snack to eat right off the pan and add a wonderful crunch sprinkled on almost any salad.
Roasted chickpeas are taking over my kitchen and I’m not sad about it! They are inexpensive to make, quick to prepare (takes about a minute to get them into the oven), and come out of the oven crispy on the outside, creamy on the inside, and so delicious.
Roasted chickpeas are wonderful as a snack or sprinkle them on a salad, such as the Mediterranean Cucumber Salad or Greek Quinoa Salad.
Table of Contents
Why You’ll Love This Recipe
- Can customize the flavor – taco, curry, and ranch are just a few options.
- Versatile – eat them as a snack or sprinkle them on a salad.
- They are an inexpensive and protein-packed snack.
- Gluten-free, dairy-free, and vegan!
Recipe Ingredients
- Chickpeas
- Olive oil
- Seasoning
- Salt
See the recipe card below for full information on ingredients and quantities.
Popular Substitutions and Variations
Customize the flavor of these roasted chickpeas. Here are some of my favorite combinations:
- Taco: 1/2 teaspoon each – chili powder, cumin, smoked paprika
- Curry: 1 teaspoon yellow curry powder + 1/2 teaspoon cumin
- Ranch: 1 teaspoon dill + 1/4 teaspoon onion and garlic powder
How to Make Easy Roasted Chickpeas
- Step #1. Drain the chickpeas and rinse them in cold water.
- Step #2. Place the chickpeas on a paper towel and use additional paper towels to absorb some of the moisture.
- Step #3. Put the chickpeas in a bowl, add the olive oil, and stir to coat them. Then add the seasonings and stir to combine.
- Step #4. Spread the seasoned chickpeas on a rimmed baking sheet and bake at 400℉ for 20 to 30 minutes stirring every 10 minutes until the outsides are dark and crispy.
Recipe FAQs
Yes. Soak the dried chickpeas in water for 24 hours (you don’t have to cook them) and then proceed with the instructions in the recipe using about 2 cups of rehydrated chickpeas.
Yes. Chickpeas have some great health benefits like high levels of iron, zinc, folate, phosphorus, and B vitamins. They also have lots of fiber and protein. I think they are a great thing to add to your diet, and this is a really tasty way to do that.
Yep! There is no difference between chickpeas and garbanzo beans. Both words refer to the same type of pulse, which are seeds from legume plants.
Store roasted chickpeas in an airtight container at room temperature for up to a week. They won’t stay crispy if you put them in the fridge.
Expert Tips
- Feel free to play around with flavor combinations. The possibilities are endless! Experiment to find what you like.
- You can prepare roasted chickpeas ahead of time for salads or eat them right away when they are crispy and warm.
- You can use fresh herbs; however, I would wait until after the chickpeas are roasted to stir them in so that they don’t burn in the oven.
More Healthy Snack Recipes to Consider
Breakfast Recipes
Protein Shakes
Snacks
Breakfast Bars
Breakfast Recipes
Chia Seed Pudding
From Scratch Recipes
Celery Juice
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Easy Roasted Chickpeas
Ingredients
- 1 can chickpeas or garbanzo beans, 15-ounces
- 1 tablespoon olive oil
- 1 to 1 1/2 teaspoons of seasonings/herbs of your choosing, see notes
- 1/4 to 1/2 teaspoon kosher salt
Instructions
- Preheat the oven to 400℉. Drain the chickpeas and then give them a good rinse with cold water. Place them on a layer of paper towel and use another paper towel to blot of some of the extra water.
- Place the chickpeas in a small bowl and add the olive oil. Give the chickpeas a stir so that the oil coats them well. Add your seasonings and salt and stir again to combine.
- Place the seasoned chickpeas on a baking sheet and bake for 20-30 minutes, stirring every 10 minutes, until the outside is crispy and darkened and the inside is creamy. Remove from the oven and enjoy hot. Or let cool and serve over salads or with roasted veggies over quinoa.
Video
Notes
- When it comes to the flavor, the possibilities are endless. Here are a few of our favorite flavor combos:
- TACO – 1/2 teaspoon each: chili powder, cumin, smoked paprika
- CURRY – 1 teaspoon yellow curry powder + 1/2 teaspoon cumin
- RANCH – 1 teaspoon dill + 1/4 teaspoon onion + 1/4 teaspoon garlic powder
- Dried seasonings and herbs are best in this recipe but you could add some fresh herbs after they are roasted.
- Store roasted chickpeas in an airtight container at room temperature for up to a week (they will lose their crispiness if you put them in the fridge).
I’m going to try a somewhat plain version (with garlic/ginger, maybe) to put inside of vegetarian egg rolls. Wish me luck!
That sounds so delicious!
I love chickpeas! I’ve tried making roasted chickpeas before and tend to burn them. Any tips other than checking on them every few minutes?
The first time that I made them I burned them too and then I didn’t try again for years. You might want to try a thicker baking sheet or using parchment or a baking mat on the bottom, those things seemed to help me not burn them before they were done cooking. Good luck friend!
Thank you for the tips!
This is going to have to be tried!